100 gm butter
75 gm castor sugar
grated rind of 1/2 lemon
1 small egg
1 egg yolk
175 gm plain flour,sifted
75 gm ground almonds
3 large ripe peaches , halved
175 gm granulated sugar dissolved in 300 ml water
175 gm cream cheese
grated rind of 1 small lemon
2 tablespoons single cream
25 gm castor sugar
25 gm ground almonds
whole blanched almonds and angelica to decorate
for the almond pastry,blend the butter,sugar,lemon rind and eggs until well mixed.work in the flour and almonds and knead to a smooth paste.wrap and chill for at least 1 hour.line a flan ring with the pastry.bake blind in a moderate oven (180C,350F) for 30 minutes.leave to cool.
Poach the peaches in the sugar syrup , then remove the skins.reduce the syrup to a glazing consistency.cool.
beat the cream cheese with the lemond rind.cream, sugar and almonds.spread over the pastry base.arrange the peach halves on top.brush with syrup glaze and decorate